Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce Recipe

Name: Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dried guajillo chilies (about an ounce); 3 tablespoons vegetable oil; 3 tablespoons white onions, peeled and chopped; 2 garlic cloves, peeled and thinly sliced; 1 corn tortilla, cut in quarters; 2 roma tomatoes, cored and quartered; 3/4 cup dry roasted peanuts; 2 tablespoons raisins; 1 teaspoon dried oregano (Mexican oregano preferred); 1/4 teaspoon ground cinnamon; 1/4 teaspoon allspice; 2 cups chicken broth (either homemade, canned or from bouillon cubes); 1 tablespoon cider vinegar; 1/4 teaspoon salt

Servings: persons

5 dried guajillo chilies (about an ounce)
3 tablespoons vegetable oil
3 tablespoons white onions, peeled and chopped
2 garlic cloves, peeled and thinly sliced
1 corn tortilla, cut in quarters
2 roma tomatoes, cored and quartered
3/4 cup dry roasted peanuts
2 tablespoons raisins
1 teaspoon dried oregano (Mexican oregano preferred)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups chicken broth (either homemade, canned or from bouillon cubes)
1 tablespoon cider vinegar
1/4 teaspoon salt

1
Cut the dried chilies open; discard seeds stems and veins.
2
Put chilies in bowl of hot water for 25 minutes.
3
Meanwhile, heat 2 tbs oil in skillet and cook the onions and garlic just until they start to brown.
4
Transfer to blender or food processor.
5
In same skillet cook the tortilla pieces until crisp and slightly browned.
6
Add to blender with onion.
7
Cook the tomatoes until the skins start to char a bit.
8
Add to blender along with the peanuts, raisins, oregano, cinnamon, and allspice.
9
Drain the chilies (discard water) and add to blender.
10
Add 1 1/4 cups of the broth and add the vinegar and salt.
11
Puree the mixture as much as possible.
12
Pour the mixture through a strainer into a large bowl.
13
Heat the remaining oil in a saucepan and add the mixture.
14
Add the remaining broth and bring to boil then reduce to simmer.
15
Let simmer for 20 - 25 minutes, stirring to keep from sticking to bottom of pan.
16
If sauce gets too thick, add a bit more broth to thin to the desired consistency.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 dried guajillo chilies (about an ounce), 3 tablespoons vegetable oil, 3 tablespoons white onions, peeled and chopped, 2 garlic cloves, peeled and thinly sliced, and more.

Yes, Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

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